Savoury Omelet

Ingredients

• Three Eggs
• One ounce of Butter
• Salt
• Pepper
• Parsley
• Shalot

Method

1. 1

   Break three eggs into a basin and whip them; add pepper and salt to taste.

2. 2

   Chop finely a teaspoonful of parsley and a very small piece of shalot and add that.

3. 3

   Melt one ounce of butter in an omelet- or frying-pan.

4. 4

   When the butter is quite hot, pour in the eggs; stir quickly with a spoon, and shake the pan to prevent the omelet sticking.

5. 5

   Turn it quickly towards the outside of the pan, turn it over for a second, and then place on to a hot dish.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 64. The excerpt below is the record exactly as published.

Savoury Omelet. When set and ready for folding, put the stewed kidney in the centre fold, turn on a dish, and serve with a tablespoonful of hot demi-glace sauce poured round the omelet. Oyster Omelet. [ Ingredients. Three Eggs. Six Oysters. Pepper and Salt. Blanch and beard the oysters and cut each into four. Separate the yolks from the whites of the eggs, beat the yolks a little, and add the oysters and pepper and salt. Whip the whites to a stiff froth and stir lightly to the yolks. Put the mix- ture into the omelet-pan for two or three minutes over the fire, stirring all the time. OMELETS. 201 Savoury Omelet. Ingredients. Three Eggs. One ounce of Butter. Salt and Pepper, Parsley. Shalot

Cook this with the app: pantry check, scaling, and the assistant.